Pretzel Bundt Cake

Ingredients for 1 servings:

• 6 pretzels (pretzels, remove salt)
• 2 rolls
• 1 large onion(s)
• ½ bunch parsley
• ½ liter of milk
• 4 eggs
• salt and pepper
• butter
• Flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Let the pretzels and bread rolls rest for a day, then cut them into small cubes. They should weigh just under a pound. Chop the onion and parsley and sauté them in butter, then let them cool. Bring the milk to a boil and pour it over the pretzel and bread cubes. Cover and let them stand for about an hour. Separate the eggs. Add the egg yolks and the onion and parsley mixture to the pretzel cubes, season with salt and pepper, and stir in. The mixture should not be too homogenous and should be moist. The moisture content can be adjusted with milk and flour. Butter and flour a large Bundt cake pan. Preheat the oven to 170°C (350°F). Beat the egg whites with a pinch of salt and carefully fold them into the pretzel mixture. Pour into the Bundt cake pan and bake for about 50 minutes. Check with a skewer to make sure the Bundt cake is firm. Turn out and serve immediately. The Gugelhupf can be used as a festive side dish like bread dumplings, but also tastes good with roast pork.